Namkeen Dalia

(Vegetable Broken Wheat/ Pearl Millet Porridge)

20 min

Prep (min)

Katoris

🌿

Vegetarian

Nutrient Information — per 1 Katori

241 Kcal

Energy (kcal)

8.0 g

Protein

38.8 g

Carbohydrate

5.2 g

Total Fats

Amount per diet plan: 1.5 Katori at one time

Ingredients

1.5 cups Broken wheat (gehun ka dalia)/pearl millet (bajra)

1/3 cup Fresh peas, shelled

3/4 cup Beans, finely chopped

1.5 small Tomatoes, finely chopped

1 medium Green capsicum, finely chopped

2 small Carrots, finely chopped

2 tsp Groundnut oil

4 cups Water

2 whole Green chillies, finely chopped (optional)

2 sprigs Coriander leaves, finely chopped for garnish

1 tsp Cumin seeds

1/8 tsp Asafoetida (hing)

Use minimal Amount of salt

Method of Preparation

If using Bajra: Wash bajra (pearl millet) under running water and drain excess water. Grind it coarsely and add enough water to soak and let it sit for 45-60 minutes. Remove the husk floating in the water and rinse with 2-3 changes of water. If using wheat Dalia: In a karahi or pan, dry roast the dalia for 1-2 minutes. Soak the roasted dalia in water and let it rest for some time. Remove dust or husk particles floating in the water.

Heat the oil in the karahi, add cumin seeds and stir until they turn brown.

Add asafoetida (hing) and chopped green chilies. Saute for 3-5 seconds.

Add chopped tomatoes and cook for 2-3 minutes. Then add shelled peas, chopped beans, capsicum and carrots. Saute well for 3-4 minutes.

Add 4 cups of water, salt, and bring to a boil. Add the roasted dalia to the mixture. Let it cook for 12-15 minutes on a low flame or cook in a pressure cooker for two whistles if using wheat dalia and four whistles if using bajra dalia. If you prefer crunchy capsicum, add it right after cooking the dalia and let sit for 5 minutes.

Serve hot, after garnishing with coriander leaves.